Efektivitas Plantarisin IIA-1A5 Sebagai Pengawet Ayam IPB-D1 Final Stock Ungkep Dengan Lama Penyimpanan Berbeda

Abstract

IPB-D1 Final Stock pre-cooked (Ungkep) chicken are used in this study. However, like other chicken, the IPB-D1 Final Stock ungkep chicken is vulnerable to bacterial spoilage during storage. Fortunately, a local bacteriocin known as Plantaricin IIA-1A5 has been identified to have a great potential as a natural preservative agent for extending the shelf-life of meat. This study aims to evaluate the effectiveness of the antibacterial activity of bacteriocin on the quality of IPB-D1 Final Stock ungkep chickens stored at room or cold temperature. This study used a Complete Randomized Design, followed by further testing using Duncan's New Multiple Range Test. Meanwhile, the Kruskal-Wallis test analyzed the organoleptic data, followed by Multiple Comparison tests. The IPB-D1 Final Stock ungkep chicken that was stored at room temperature showed an increase in the Total Plate Count as the storage time increased. However, there was no growth of Escherichia coli. The pH value, dry matter, moisture, and ash content were also significantly affected by the storage time. On the other hand, the IPB-D1 Final Stock ungkep chicken stored at cold temperatures showed that the total plate count had a highly significant effect on the storage time, and there was no growth of Escherichia coli to days 28. The pH value and ash content were also significantly affected. Altogether, the shelf-life of IPB-D1 Final Stock ungkep chicken can be extended and its quality can be maintained by adding bacteriocin and storing it for 24 hours at room temperature or for 28 days at cold temperatures. Meanwhile the IPB-D1 Final Stock ungkep chicken without added bacteriocin was not recommend for the quality of chicken stored.